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Wine & Dine with Stella Rosa: Make your own Ahi Tuna Poke!


Sometime in the last couple months, Hawaiian poke has taken over my Instagram feed of food photos. Did I miss the memo? When did all my friends decide to go eat poke? And more importantly – why wasn’t I invited?

So what’s a girl to do when she’s craving poke and the nearest place to get some is too far of a drive away? Make it herself!

For those not in the know, poke is a salad of raw fish typically seasoned with shoyu (soy sauce), sesame oil, and other ingredients like seaweed, chilli peppers, kukui nut and green onions. This Hawaiian delicacy  is usually made with tuna but you can make it with other seafood like salmon or octopus.

Want to give it a shot? Bring a glass of Stella Rosa into the kitchen and try out our recipe below!



  • Sushi-grade ahi tuna or salmon (check labels or ask butcher). If possible, purchase fish at a seafood supermarket.
  • Light soy sauce (for the health-conscious, use one with less sodium)
  • Sesame oil
  • Nori Furikake rice seasoning (includes seaweed and sesame seeds together)
  • Optional: daikon radish, shallots, avocado, green onions, crushed kukui nut, chili pepper, grated ginger, sugar



  • Rinse fish with cold water. Dry with paper towel. Cut into cubes and place into a large bowl.
  • Sprinkle in Nori Furikake generously.
  • Pour in soy sauce – enough to lightly coat and marinate cubes, but not so much that your tuna is drowning in a soy-sauce soup! (It’s tempting, we know.)
  • Drizzle with sesame oil.
  • Mix, cover with plastic wrap, and let marinate in fridge for 20 minutes, mixing it again at the 10-minute mark.
  • When ready to serve, taste-test and add more seasoning as desired.
  • Optional – when ready to serve, add thinly sliced green onions, shallots, daikon radish, chili sauce, and/ or cubed avocado.  Serve with fried wonton wrappers or hot medium or short-grain rice.

Snap a photo before devouring it. You bet I did. Enjoy with a nice glass of Stella Rosa Bianco, Peach or Moscato. Bon Appetit!


 Photo credits: 1, 2, 3